Spinach and Sausage Crust-less Quiche
5 minutes prep time
25 minutes bake time
Total time: 30 minutes
Serves 9 pieces
boncook.com
Ingredients
9 eggs
¼ cup Greek Yogurt
l Tbsp FRENCH PANTRY Roasted Onion and Red Pepper Herb Blend . Add l tsp Dried Oregano. Plus 1 additional Tbsp FRENCH PANTRY Roasted Onion and Red Pepper Herb Blend sprinkled over top before baking
¼ tsp fine Sea Salt
l Tbsp FRENCH PANTRY Roasted Garlic Oil,
2 mild Italian Sausages or½ pound ground sausage (can use Chicken or Pork)
½ Yellow Onion, chopped 4 cups fresh Baby Spinach or Arugula
½ cup grated Parmesan
Fresh cut parsley for garnish
Instructions
- Preheat the oven to 375° F. Place the Square Mold on a Medium or large Perforated Baking Sheet and set aside.
- Whisk together the eggs, yogurt, herb blend, oregano, and salt in a mixing bowl. Set aside
- Heat the oil in a skillet over medium-high heat. Add the sausage and onion and cook, stirring occasionally, until they begin to brown about 5 mins.
- Add the spinach and cook just until wilted. Remove the skillet from the heat.
- Pour the meat and spinach mixture into the bottom of the Fluted Square Mold. Pour the egg mixture over the top and stir slightly to distribute the spinach and sausage evenly.
- Sprinkle the Parmesan on top. Add 1 Tbsp FRENCH PANTRY Roasted Onion and Red Pepper Herb Blend sprinkled over top.
- Bake in the center of the oven for 25 minutes. Or until the eggs have set and the top is golden.
- Remove from oven, sprinkle top with fresh parsley, cut, and serve.
Fun Fact: Did you know there is a difference between ParmigianoReggiano and Domestic Parmesan?! There are several main differences between the two, the main one being taste and price. There is more flavor in the Parmigiano-Reggiano, and it has a much nuttier and granular taste (due to the aging process). To have that label. It must be produced in Italy per the production area’s laws. Cattle diet. Aging length (at least 2 years) and more! Domestic Parmesan is less expensive.
